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Herb Butter-Basted Ribeye Steak
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Herb Butter-Basted Ribeye Steak

The best ribeye steak recipe needs only two things — the right cooking technique and a fat pat of good-quality salted butter.
Course Main Course
Cuisine American
Keyword ribeye, steak
Prep Time 5 minutes
Cook Time 30 minutes
Inactive Time 2 hours
Total Time 2 hours 35 minutes
Servings 4 people
Calories 488kcal
Author Evan Kalman


  • cast iron skillet


  • Two 1 ½ lb bone-in ribeye steaks
  • 2 tbsp canola oil
  • 8 tbsp cultured butter or salted butter room temperature
  • 1 tsp fresh thyme leaves
  • 1 clove garlic grated on a microplane
  • Zest of one lemon
  • Kosher salt
  • Freshly ground black pepper


  • In a small bowl, mash to combine butter, thyme, garlic and zest with a pinch of salt and pepper.  Transfer the butter onto parchment paper or plastic wrap. Roll into a log and chill for 2 hours.
  • Pat steaks dry with paper towels and season liberally all over kosher salt and freshly cracked black pepper. In a large cast-iron skillet, heat 1 Tbsp canola oil over high heat until shimmering. Cook the steaks one at a time turning every 1-2 minutes until brown and crusty, about 4 minutes in total.
  • Reduce heat to medium and add the 2 Tbsp of the butter mixture. Tilt the skillet toward you and spoon the foaming butter over the steak repeatedly. Continue flipping and basting until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, about 8 to 10 minutes more. Repeat with the other steak.
  • Transfer the steaks to a cutting board and rest for 10 minutes. Cut the steaks off the bone, then slice across the grain and serve.


Calories: 488kcal | Carbohydrates: 1g | Protein: 34g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 190mg | Potassium: 456mg | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 0.6mg | Calcium: 15mg | Iron: 2.9mg